Martha's Thanksgiving turkey, creamed greens, pear pie

For turkey:

1. Preheat oven to 425 degrees. Pat turkey dry with paper towels. Transfer to a rack set in a large roasting pan. Let stand at room temperature 1 hour. Fill body cavity with 6 cups of stuffing. Fill neck cavity with 4 cups stuffing; secure skin flap with skewers. Tie drumsticks with kitchen twine. Tuck wings under turkey. Rub turkey with butter and season generously with salt and pepper. Pour broth into pan; roast 30 minutes. Reduce oven temperature to 350 degrees; roast 45 minutes. Brush with pan juices and tent pan with foil. Roast 45 minutes more, then remove foil, and baste. (If liquid evaporates, add 1 to 2 cups water to pan.)

2. Meanwhile, bring maple syrup to a boil in a small saucepan. Reduce heat and simmer until syrup is reduced to ¾ cup.

3. After removing foil tent from turkey and basting with pan juices, brush turkey with some of maple glaze (reheat if solidified). Roast, uncovered, 30 minutes, and brush with glaze.

Continue to roast turkey until a thermometer inserted into the thickest part of the thigh reads 165 degrees, about 30 minutes more. (Take temperature of stuffing as well; if it has not reached 165 degrees, remove it from turkey, then transfer to a baking dish. Cover with foil, and bake until it reaches 165 degrees.)

Brush turkey with maple glaze and transfer to a platter; let rest 45 minutes before carving. Meanwhile, using drippings in pan, make maple gravy (recipe follows).

For turkey giblet stock:

While turkey is roasting, place neck and giblets in a saucepan with 6 cups water; 2 carrots, peeled and cut into chunks; 2 celery stalks, cut into chunks; and 1 onion, cut into wedges. Season with coarse salt and freshly ground pepper, and simmer 1 hour. Pour through a fine sieve into a bowl (you should have 3 1/2 cups).

For maple gravy:

Pour drippings from turkey roasting pan into a fat separator, and set aside. Place pan on 2 burners over medium-high heat. Add wine and 1 cup stock to pan, then bring to a boil, scraping up browned bits with a wooden spoon.

Boil 2 minutes, then add 1 1/2 cups stock and defatted drippings (you should have about 1 cup); bring to a boil. Reduce heat and simmer 5 minutes. Whisk flour into remaining cup stock, and add to gravy. Simmer until thickened, about 3 minutes. Pour through a fine sieve into a serving dish or gravy boat. Serve hot.

1. Preheat oven to 300 degrees. Place bread cubes in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until dried but not browned, about 20 minutes.

2. Meanwhile, melt butter in a large sauté pan over medium-high heat. Add garlic, onions and celery, and sauté until just starting to brown, about 8 minutes. Add wine and simmer 1 minute. Transfer mixture to a large bowl. Mix in bread cubes, crackers, herbs and 1 teaspoon salt; season with pepper. Stir in broth, milk and eggs until just incorporated.

3. If not stuffing turkey, preheat oven to 350 degrees. Spoon stuffing into a 9-by-13-inch baking dish. Cover with parchment, then foil, and bake 45 minutes. Raise oven temperature to 425 degrees. Uncover stuffing and bake until top is crisp and browned, about 5 minutes.

1. Wash all greens and shake off excess (but not all) water. Heat a large sauté pan over high heat, and add kale, collards, 1 teaspoon salt and wine. Cover and cook until greens wilt, about 2 minutes, turning occasionally. Reduce heat to medium and cook, turning greens occasionally, until almost tender, about 15 minutes. Remove cover. Add chard leaves and cook, turning with tongs, until wilted, about 3 minutes. Transfer greens to a bowl.

2. Add 4 tablespoons butter to pan and melt over high heat. Add shallots, garlic and chard stems, and sauté until softened, about 3 minutes. Stir in chestnuts and sauté 1 minute. Return greens to pan, stirring to incorporate, and remove from heat.

3. Melt remaining 2 tablespoons butter in a saucepan over medium-high heat. Add flour and whisk to incorporate. Slowly whisk in milk and cream, and bring to a simmer. Simmer, whisking constantly, until sauce thickens slightly and begins to coat the back of a spoon, about 2 minutes. Add nutmeg and red pepper flakes. Season with salt.

4. Stir sauce into greens and cook over medium heat until warmed through. If not serving immediately, let cool completely, then refrigerate. Reheat over low heat before serving.

Preheat oven to 400 degrees. Toss together squashes, apples, oil, sugar, bacon and ½ teaspoon salt; season with pepper. Spread on a rimmed baking sheet and roast until golden on bottom, about 50 minutes.

Flip squashes and apples over and roast until tender, about 5 minutes more. Sprinkle thyme over mixture and serve immediately.

1. Crust: Pulse flour, walnuts, granulated sugar and salt in a food processor until walnuts are finely chopped. Add butter; pulse until mixture resembles coarse meal, 8 to 10 seconds. Drizzle 1/3 cup ice water evenly over mixture. Pulse until mixture comes together when pressed in your hand (dough should not be wet or sticky). If dough is too dry, add more ice water, 1 tablespoon at a time, and pulse.

2. Lay out 2 pieces of plastic wrap. Empty half the dough onto each piece. Bring edges of wrap together to gather dough. Press into disks. Roll out disks, still wrapped in plastic, to 1/2-inch-thick rounds (8 inches in diameter). Refrigerate at least 45 minutes and up to 2 days. Let stand at room temperature 5 to 10 minutes before rolling.

3. Roll out 1 disk of dough into a 12-inch round (a generous 1/8-inch thickness) on a lightly floured surface. Fit into a 9-inch pie plate and trim edge, leaving a 1-inch overhang. Roll out remaining disk of dough to a generous 1/8-inch thickness. Transfer to a parchment-lined baking sheet and refrigerate, along with dough in pie plate, until firm, about 1 hour.

4. Filling: Peel and core apples, and cut into eighths (you should have about 7 cups). Peel and core pears, and cut into eighths (you should have about 5 cups). Toss apple and pear slices with salt, granulated sugar, vanilla seeds and lemon juice. Melt butter in a large sauté pan over high heat. Add fruit mixture and cook, stirring, 5 minutes. Reduce heat to medium-high, and cook until fruit is softened, about 5 minutes more. Stir in flour, and cook 1 minute. Remove from heat; let filling cool completely.

5. Preheat oven to 425 degrees with rack in lower third of oven. Cut dough on baking sheet into 3-inch-wide strips. Pour filling into dough-lined pie plate and brush edge of dough with some egg wash. Weave dough strips into a lattice over filling, and press overhang onto edge of crust. Trim edge, fold under and crimp as desired. Brush top of pie with more egg wash, then sprinkle with sanding sugar. Freeze until firm, about 30 minutes.

6. Bake pie 15 minutes. Reduce oven temperature to 375 degrees, and bake until crust is golden and filling is bubbling through lattice, about 1 hour. Let cool completely on a wire rack. Pie can be stored at room temperature for one day.

1. Lay out ¾ of butter on baking sheet, freeze until hard (at least 30 minutes). Refrigerate remaining butter.

2. Combine flour, salt and sugar in a food processor. Add butter. Pulse about 10 times. Add frozen butter.

3. Add ice water, pulse about 10 times. Make sure dough holds together.

4. Empty dough onto two pieces of plastic wrap. Press into disks.

5. Roll out disks, still wrapped in plastic, into ½-inch thick rounds (8 inches in diameter). Refrigerate at least 45 minutes and up to 2 days. Dough can be frozen up to 1 month.